Description
I’ve always liked this recipe because it is quick and easy. I’m always looking for ways to cut out excess fat so I use reduced-fat cheese and sour cream. I also like to add fiber to make the meal a little healthier for my family so I add black beans and some bell peppers. This also adds color! To make it super healthy I use whole-wheat flour tortillas. And it still tastes just as delicious!
Ingredients
- 4 skinless, boneless chicken breast halves
- 1 onion, chopped
- 1 cup light sour cream
- 1 cup shredded reduced-fat Cheddar cheese
- 1 tablespoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
- ½ teaspoon salt (Optional)
- 1 (15 ounce) can tomato sauce
- ½ cup water
- 1 tablespoon chili powder
- ⅓ cup chopped green bell pepper
- ⅓ cup chopped red bell pepper
- 1 clove garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 8 (10 inch) whole wheat flour tortillas
- 1 (12 ounce) jar taco sauce
- ¾ cup shredded reduced-fat Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Cook chicken in a nonstick skillet over medium heat until no longer pink and juices run clear
- about 10 minutes per side. An instant-read thermometer inserted into the center of breasts should read at least 165 degrees F (74 degrees C).
- Drain excess fat. Cube chicken and return to skillet. Add onion
- sour cream
- 1 cup Cheddar cheese
- parsley
- oregano
- and black pepper. Heat until cheese melts
- about 3 minutes. Stir in salt
- tomato sauce
- water
- chili powder
- green bell pepper
- red bell pepper
- garlic
- and black beans.
- Roll even amounts of chicken mixture into tortillas. Arrange in a 9×13-inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.
- Bake uncovered in the preheated oven until cheese is melted and sauce is bubbling
- about 20 minutes. Cool 10 minutes before serving.
Prep Time: 35 mins
Cook Time: 30 mins
Total Time: 1 hr 15 mins
Servings: 8